Pear and bread and butter pudding served with dulce de leche custard

September 13, 2012 (Last Updated: January 11, 2019)

Pears add a great flavour and texture to this classic dessert

Pear and bread and butter pudding served with dulce de leche custard

Serves: 2
Cooking Time: 1 hour


  • 500ml (2 cups) milk
  • 125ml (½ cup) fresh cream
  • seeds from ½ vanilla pod
  • 4 large egg yolks
  • 45ml (3 tbsp) sugar
  • 30 – 60ml dulce de leche or Caramel Treat
  • 4 slices of white bread, buttered on both sides
  • 1 pear, thinly sliced with a mandoline
  • 2 large eggs
  • 5ml (1 tsp) vanilla extract
  • 45ml (3 tbsp) sugar
  • 125ml (½ cup) fresh cream



Preheat the oven to 190°C.


For the custard, heat the milk, cream and vanilla in a saucepan until lukewarm but not boiling.


Whisk the egg yolks and sugar together and pour the milk mixture onto the yolks while whisking. Pour this mixture back into the saucepan and stir continuously over very lowheat. Allow the mixture to gently cook while it thickens. It can take anywhere from 10 – 20 minutes to thicken into a pourable custard. It is ready when the custard is able to coat the back of a wooden spoon.


Whisk in the dulce de leche.


For the pudding, cut each slice of bread into 4 triangles. Place the triangles in a buttered oven dish and insert a slice of pear after every third or fourth piece of bread.


Whisk together the eggs, vanilla, sugar and cream. Pour this over the bread and pear slices. Allow it all to soak for 10 minutes. Bake until golden all over with crispy bread tops, about 20 – 30 minutes.


Serve with the warm custard.

Make sure the custard does not overheat or the eggs will overcook and the custard will turn into scrambled eggs.



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